Artifact's next collaboration is all about the biscuits

Biscuit sandwiches, including this one with buttermilk-fried chicken,are on the menu of Artifact Coffee's next chef collaboration

Biscuit sandwiches, including this one with buttermilk-fried chicken,are on the menu of Artifact Coffee's next chef collaboration (photo courtesy Artifact Coffee/Samer Farha)

Richard GorelickThe Baltimore Sun

It's time for another takeover at Artifact Coffee, the Woodberry Kitchen spin-off restaurant located in Hampden.

On the heels of the crazily successful Tokifact, the six-night ramen takeover by Erik Bruner-Yang, the chef and owner at Washington’s Toki Underground, Artifact Coffee is hosting another Baltimore-Washington chef collaboration.

This time, the visiting chefs are Kyle Bailey and Tiffany MacIsaac, the husband-and-wife team behind Birch & Barley, GBD and Arsenal, all part of D.C's Neighborhood Restaurant Group.

And this time, the subject is biscuits.

From Thursday to Saturday, Artifact will be serving a sandwich menu built around MacIsaac's homemade biscuits. Bailey will be using ingredients from Waterfront Kitchen to prepare the sandwich fillings -- Buffalo-style fried chicken, barbecue pork and country ham and cheese.

The Tiffany Kyle Takeover will feature two special desserts - a Nutella icebox pie and a coconut cream pie. And the bar at Artifact will be stocked with local cider, beer, punch and this year's hot mixology ingredient, shrubs.

The evening sessions are Thursday through Saturday from 6 p.m to 10 p.m. Reservations are being accepted, but walk-ins are welcome, too.

And on Friday morning only, from 7 a.m. to 11 a.m., Artifact will be selling MacIsaac's doughnuts from GBD, which can be pre-ordered by the half-dozen or bought a la carte on Friday. Friday's breakfast menu will also include Artifact's regular sausage, egg and cheese breakfast sandwich on a maple doughnut.